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Showing 1-7 of 7
on February 01, 2013
I've made this a couple of times, it's a truly outstanding , unique curry.Mild and comforting yet very exotic. It's now a staple in my kitchen , thank you for the wonderful recipe !people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on February 08, 2012
Omit the cumin and coriander powder. Substitute paprika and chilli powder with dried red chillies (Asian variety, NOT Mexican). Soak the dried red chillies in hot water for an hour or so and crush and pound them into a paste together with onion, ginger and garlic, and you have an authentic Burmese beef curry.
The described recipe has an Indian influence, as authentic Burmese curry never contains cumin, coriander powder or other spices. A drop of fish sauce will add more authenticity.
Add cilantro or coriander leaves at the end.
This is the way mother cooked the meat curries Burmese style.
on June 13, 2010
I thought this dish would have more flavor. While very nice, it was a little bland. Next time I will increase the amount of chili powder, and perhaps add some parsley or cilantro at the end. My initial frying took about 45 minutes.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on November 17, 2008
This would be a great curry for someone who isn't real big into spicy eastern food. It's very mild, but it's also very tasty. You'll need to add a bit of salt before serving.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on March 13, 2007
on November 29, 2005
By Chef Daddy
on January 19, 2005
Serving Size: 1 (305 g)
Servings Per Recipe: 4
The following items or measurements are not included: